Maybe it’s not traditional, but this recipe has crossed oceans and mutated so much, it’s not easy to say what is actually traditional.
A little Gammon Joint went a very long way….
Ingredients:-
700g Gammon Round Cut
1 Onion, thickly sliced
2 Carrots, chopped
1 large Leek, thickly sliced
2 Parsnips, chopped
2 Sprigs of Fresh Thyme
2 Sprigs of fresh Rosemary
100ml of Lactose free Milk
A heathy glug of Hendersons Relish
2 Tbsp of Cornflour and water, mixed
1l of Chicken Stock
Salt & Pepper to taste
Method:-
(1) Boil the Gammon in water for 30 minutes.
(2) Rinse in cold water and clean the pan out.
(3) Add the Vegetables with the Thyme, Rosemary and season with Salt & Pepper.
(4) Cut the Gammon into large cubes and add to the pan.
(5) Pour over the Stock.
(6) Bring to the boil and then reduce the heat to a simmer.
(7) Add to Cornflour and water fix with a good glug of Hendersons.
(8) Stir well and simmer for 1 ½ to 2 hours until the Gammon is tender.
We topped ours with croutons made from home baked Gluten free Bread, which added a nice crush.
